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Chocolate Espresso Martini

By
Emma Riva
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0
A chocolate espresso martini staged on a black background with a dusting of espresso bean on the top

This recipe combines three of life’s greatest pleasures, chocolate, espresso, and vodka. All in one drink! Try a chocolate espresso martini as a way to feel fancy at the home bar. Or, try our other espresso martini recipes like the Whiskey Espresso Martini or the Toasted Marshmallow Espresso Martini.

Who Invented the Espresso Martini?

Like the telephone, the automobile, and the lightbulb, whenever a genius invention comes to light, multiple people claim they made it. The man behind the espresso martini is Dick Bradsell. A model approached him in the 1980s and asked for a drink that could serve as both a pick-me-up and a way to take the edge off. The rest was history. The espresso martini now embodies the classy, upbeat spirit of having a fun late night out. In a way, it’s a sort of bookend to the Aperol spritz, which is a lovely late afternoon start to ease into the evening. The chocolate espresso martini will be a new favorite at your bar.

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A chocolate espresso martini staged on a black background with a dusting of espresso bean on the top

Chocolate Espresso Martini

  • Author: Sarah Cascone
Print Recipe

Description

Two of life’s greatest pleasures.

Ingredients

Scale
  • 2oz fresh brewed espresso (chilled)
  • 2oz Dirty Chocolate Cream Liqueur
  • 4oz Faber Vanilla Vodka
  • 2oz Tia Maria

Instructions

  1. Add ice to a cocktail shaker. Add all ingredients and shake vigorously until a frost forms. Strain pour into a chilled coupe glass.
  2. Garnish half of the cocktail with chocolate shavings.

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Recipe by Sarah Cascone / Photography by Dave Bryce

Colorful Crostini Spreads to Brighten your Day

By
Emma Riva
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0
A pink bowl of beet and yogurt mousse with garnish on top of it

A great addition to any meal, easy and delicious, these spreads can be used as a dip for breadsticks or pita chips, or as a base for crostini, topped with roasted or sautéed vegetables, crunchy seeds and soft cheese. Either way, they are a feast for the eyes and a treat for the palate. For larger parties, go ahead and make all of them: the vibrant combination of colors will surely impress your guests.

Colorful Crostini Spreads to Brighten your Day

Cannellini Bean and Purple Cabbage Hummus

A plate of bright purple hummus topped with sesame seeds, spread on top of crostini

Ever wondered if hummus could be more colorful? With a dash of purple cabbage, ordinary hummus can become a beautiful shade of violet. Impress at any gathering with this statement side. Enjoy it with slices of baguette or your favorite crackers, or some toasted pita.

Sweet Pea Guacamole

A green paste of sweet peas surrounded by bread for dipping

Maybe you have a picky eater in your life who isn’t down with guacamole. For a slightly milder flavor that pairs better with crisp Mediterranean crostini, try this Sweet Pea Guacamole.

Red Beet and Greek Yogurt Spread

A pink bowl of beet and yogurt mousse with garnish on top of it

This beet and Greek yogurt spread is almost too beautiful to eat. The color is gorgeous, and the spread is even tastier than it looks. Dip your pita or fresh crudités and enjoy!

Squash and Roasted Garlic Hummus

A yellow bowl of hummus with two sides of vegetables in ramekins on a white background

Garlic and hummus are a classic combination. The squash adds some extra fall flavor and color, too. Try dipping some sweet potato chips, pita chips, or focaccia into this delectable spread.

Recipes and Photography by Sara Ghedina

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This Year’s Hottest Holiday? Chrismukkah

By
Emma Riva
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0
A round blue platter with 5 potato latkes , two small bowls with sour cream and applesauce, 3 gold forks, and a smaller lighter blue plate with 3 smaller latkes, and a blue linen.

Christmas and Hanukkah are on the same day in 2024, so there’s extra reason to celebrate. If you’re an interfaith family, have both Jewish and Christian friends at your party, or just feel like exploring some new culinary traditions, consider Chrismukkah as a theme.

Calling Hanukkah “Jewish Christmas” is something of a misnomer—yes, it falls around the same time of year, and greeting card companies have decided it lines up with Christmas. In terms of calendar significance and stressful levels of meal prep with specific and mandatory dishes, Rosh Hashanah and Yom Kippur are closer to Christmas. Hanukkah was considered a minor holiday until the mid-19th century when rabbis began holding special holiday services for children to celebrate Hanukkah. Also, we have modern consumerism to thank for the idea of eight nights of gifts. This was never a Hanukkah tradition until the commercialization of Christmas in the early 20th century.

This year, you can celebrate unity and understanding with a combination holiday party or meal. Double the holidays, double the fun! As someone in a mixed-faith family, here are some ways to celebrate “Chrismukkah” to encourage people to learn more about each other’s traditions.

This Year’s Hottest Holiday? Chrismukkah. Try Out These Traditions. 

Make Latkes

Latkes have the potential to be a bridge between cultures, because everyone can agree on this savory, easy to make winter dish. Frankly, latkes totally win out over the candied yams and roasted potatoes you might find on a Christmas menu. Give a try to TABLE’s recipes for Gluten-Free Potato Latkes, Carrot and Beet Latkes, or Chef Joey Hilty’s Potato Rösti. To be honest, the best way forward for most Jewish recipes is to ask a friend what their go-to is. Better yet: ask their mother! Word of mouth is the name of the game to get that perfect latke recipe passed down from somebody’s bubbe from Poland.

Get Lit with Candles and Lights

Christmas lights and Hanukkah candles both offer an opportunity to decorate the home. The candle stand for Hanukkah has a special name, the Hanukkiah. A menorah is any eight-candle structure in Judaism, but the Hanukkiah is the specific one for the holiday. The winter can be a gloomy time, and both Jewish and Christian traditions recognize the need to have a little sparkle in your home décor on those dark nights.

Indulge in Fried Desserts

Hanukkah commemorates oil lasting eight nights, so we like to indulge in foods as full of oil as that lamp. That includes classic sufganiyot or Isfeng Andalusion Donuts. You could get creative with toppings or frosting to put your own spin on these desserts for your holiday gathering. Maybe add a bit of Hanukkah flair to a bouche de noel with a drizzle of honey, or add some cardamom to your mom’s sugar cookie recipe!

Have Fun with Cocktails and Drinks

Sometimes Manischewitz is unavoidable at a Jewish holiday table. But one of my missions in life is to inform people that they do not have to drink disgusting syrup in order to have kosher wine. The Levant is a wine-producing region, so you could try some wineries from the Holy Land like Recanati, whose Cabernet Sauvignon and Petit Syrah varietals are wonderful to serve at a meal. Barkan in the Galilee also has a nice Cabernet—you can splurge on their Alexander the Great 2017 vintage. Or, for a cocktail, try TABLE’S purple-hued Hanukkah 75, perfect for a toast no matter what holiday you’re celebrating.

Story by Emma Riva

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The History of Eggnog

By
Emma Riva
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0
Two cups of eggnog garnished with cinnamon sticks sit on a brown plate

If you think about it, eggnog is kind of strange. The mixture of milk, cream, spices, often booze (and often a lot of it)—plus the namesake (raw) eggs—is definitely greater than the sum of its parts.

The History of Eggnog

Although (like nearly everything) its origins are up for debate, most agree it originated as a Medieval British drink called a “posset.” Posset is a mix of milk and ale, served hot. Later, add ins (by, some say, monks) included eggs and figs. Later on, somebody added sherry, which was an expensive and rare ingredient in Europe at the time, as were eggs and milk. Eggnog therefore became a drink used to toast to health and prosperity.

How did Eggnog Makes Its Way to America? 

How it became an American staple is also murky, but it is believed it arrived with the earliest settlers. Even the name is something of a mystery, with some saying it comes from “noggin” (or wooden cup). Another claims it comes from “nog”, strong beer in Old English. At some point (probably in the late 17th century) the term eggnog (with slight variations in spelling) became the norm.

In America, the alcohol switched to rum from the Caribbean, which was less expensive than other liquors at the time. Because milk and eggs were easy to come by, the rum-spiked mixture became popular for all classes of people. (Regional variations resulted in the swapping in of, for instance, whiskey in the South.)

Which U.S. President Indulged in Eggnog? 

George Washington himself was said to have his own particular brew that contained a hangover-inducing mix of sherry, rum, rye, and brandy. Some (including Washington) recommend aging the eggnog for a couple of days or even a couple of weeks in the refrigerator (okay, Washington just said a cool place) before serving.

Over time, eggnog became both warm and cold. It’s best fresh, of course, with whichever mix of alcohol—or use none—you prefer and at whichever temperature you enjoy.

You can even turn it into a dessert, as in our delicious Eggnog Pudding Shots.

Story by Stephen Treffinger / Photo by Tatiana Goskova 

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Red Beet and Greek Yogurt Spread

By
Emma Riva
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0
A pink bowl of beet and yogurt mousse with garnish on top of it

You can’t beat this red beet and Greek yogurt spread. This dip is a great option to bring to any gathering. The great thing about being the person that brings the dip is that you’re then an essential part of the snack spread. You can dip bread, pita chips, fresh vegetables, and more into it, or spread it on a piece of fresh baguette. 

Is Greek Yogurt Really Greek?

So…we hate to burst your bubble, but Greek yogurt is not Greek. “Greek” yogurt is made by straining regular yogurt to thicken it and remove whey. While this is the traditional way of making yogurt in the Middle East and Mediterranean. It’s called straggisto in Greece, but brands well-known in the West like Chobani are not even from Greece. Chobani is actually (gasp) Turkish. It’s not technically incorrect to call it Greek yogurt, but if you want to bring out a fun trivia fact at a party, this is a good one for the know-it-alls out there. Like French fries (not actually French) and French toast (also not technically French), the name stuck. Its origins might be debatable, but that doesn’t keep Greek yogurt from being delicious.

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A pink bowl of beet and yogurt mousse with garnish on top of it

Red Beet and Greek Yogurt Spread

  • Author: Sara Ghedina
  • Yield: Serves 6
Print Recipe

Description

You can’t beat the beets.

Ingredients

Scale
  • 5 medium red beets, boiled or roasted
  • 1 1/4 cup Greek yogurt
  • 1–2 garlic cloves
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp maple syrup
  • 1/2 tbsp lemon juice
  • 1/2 tsp red pepper flakes
  • 1/2 tsp sumac
  • salt and pepper to taste

To serve:

  • 1/2 tbsp sesame seeds
  • 2 tbsp roasted peanuts
  • 1 green onion
  • 2 tbsp crumbled feta or goat cheese

Instructions

  1. Peel and cut the beets. Place them in a blender along with yogurt, garlic clove, olive oil, maple syrup, lemon juice, red pepper flakes, sumac, salt and pepper. Blend until smooth. Taste and adjust the seasoning if needed.
  2. To serve, top the spread with sesame seeds and/or roasted peanuts, sliced green onion (green part only) and crumbled feta or goat cheese, then drizzle with some olive oil.

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Recipe and Photography by Sara Ghedina 

Sweet Pea Guacamole

By
Emma Riva
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0
A green paste of sweet peas surrounded by bread for dipping

Don’t have avocados on hand? This guacamole, which uses sweet peas as an alternative to avocados, is great in a pinch. This sweet pea guacamole is perfect as a base for pizza in place of tomato sauce, or spread on toasted bread and topped with some roasted cherry tomatoes. Use it as a dip for chips and crduités if you need a break from guacamole at your snack table, or add it to a charcuterie board for a pop of color.

Sweet Peas vs. English Peas

Not all peas are equal. The “sweet pea” is actually a flowering plant that you can’t eat. Many peas are under the label of “sweet peas,” though, so when you buy a package of frozen peas for this recipe, you’re actually getting English peas. While you can also get snap peas and snow peas, English peas will be the easiest to blend into a paste to make this recipe. Check out some tips for how best to cook peas and get the most out of their flavor. You can add butter, garlic, and parm reggiano on top to give it a little bit extra. No reason that peas need to get the reputation as flavorless! There’s a lot you can do with them, including mix them into this colorful dip.

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A green paste of sweet peas surrounded by bread for dipping

Sweet Pea “Guacamole”

  • Author: Sara Ghedina
  • Yield: Serves 4-6 1x
Print Recipe

Description

If you choose to skip the guac, try this!

Ingredients

Scale
  • 1 lb frozen sweet peas
  • 1 garlic clove
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 jalapeño, cleaned and seeded
  • 1 small bunch cilantro
  • 1/4 tsp cumin powder
  • salt and pepper to taste
  • 1 shallot

Instructions

  1. Place frozen sweet peas in a blender along with the remaining ingredients except for the shallot. You can omit the garlic if you prefer a milder flavor. Blend until smooth. If needed, add 1-2 tbsp unsweetened soy milk to make it creamier and obtain the desired consistency.
  2. Mince the shallot and add it to the spread, mixing well by hand. Taste and adjust the seasoning, if needed.

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Recipe and Photography by Sara Ghedina

Cannellini Bean and Purple Cabbage Hummus

By
Emma Riva
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0
A plate of bright purple hummus topped with sesame seeds, spread on top of crostini

Ever thought that hummus needed a little dash of color? Us too! Though ube is a popular shade of purple, an ube hummus might be a little bit of a stretch. This hummus uses purple cabbage to get its beautiful hue. We’ve also used cannellini beans to add extra protein and a deeper flavors than your typical hummus. Paprika and red pepper flakes give it a kick, too. This hors d’oeuvre will be a guaranteed conversation-starter at any party. It could also be a great vegan lunch item. We think it would also make a great spread over warm bread at the dinner table. Give it a try at your own table! 

Why is Purple Cabbage Purple? 

Purple cabbage gets its unique color from anthocyanin. Anthocyanin levels depend on the pH (acidity level) of the soil. The shade of purple can vary depending on the pH level of the soil where the cabbage is grown. In acidic soil, the leaves will be more reddish. Neutral soil will give you the delightful purple color. And more alkaline soil creates greener tones in the leaves, causing even a purple variety to go toward chartreuse. 

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A plate of bright purple hummus topped with sesame seeds, spread on top of crostini

Cannellini Bean and Purple Cabbage Hummus

  • Author: Sara Ghedina
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Description

Ever thought that hummus needed a little dash of color? Us too!

Ingredients

Scale
  • 1 small purple cabbage
  • 1 red onion, thinly sliced
  • 2 garlic cloves
  • 4 tbsp extra-virgin olive oil
  • 1 tsp chili pepper flakes
  • 1/2 tsp cumin powder
  • 1/2 tsp paprika
  • salt and pepper to taste

For the hummus

  • 1 can cannellini beans, drained and rinsed (approx.1 1/2 cup)
  • 2 garlic cloves
  • 1 tbsp lemon juice
  • 3 tbsp thaini
  • 4 tbsp extra-virgin olive oil
  • 1/2 tsp cumin powder
  • 1/4 tsp paprika

Instructions

  1. Clean the cabbage, discarding the outer leaves if needed and removing the core. Cut it into thin strips. In a large pan, heat the olive oil with the chili flakes and the garlic cloves, cook for two minutes, then add the onion and cook at medium heat for about 5-8 minutes, until the onion is soft and translucent. Add the cabbage strips and season with cumin powder, paprika, salt and pepper. Add about 1 cup of water, cover and cook at medium heat for about 30 minutes or until the cabbage is soft, stirring often and adding more water if necessary. Remove from the heat and set aside to cool down.
  2. For the hummus, place the beans in a blender along with the remaining ingredients and about 1 cup of the sautéed cabbage. Blend until smooth. You may need to add more cabbage to get a more vibrant color. Add it a little bit at a time and blend to check the result. Taste and adjust the seasoning if needed.
  3. To serve, top the hummus with parsley leaves, sesame seeds and paprika, and drizzle with some more olive oil. Alternatively, use it as a spread for toasted bread, topped with whole cannellini beans and few tablespoons of the sautéed cabbage.

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Recipe and Photography by Sara Ghedina

Jessica Lewis’s Polish Borscht

By
Abdul Rafay
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0
A bowl of vibrant red Polish Borscht beet soup, garnished with a swirl of crème fraîche and fresh pea shoots.

Few dishes capture the heart of Eastern European holiday traditions quite like Polish borscht. This vibrant beet soup, known for its deep ruby color and earthy flavor, is a staple at Christmas Eve dinners and festive gatherings. Chef Jessica Lewis shares her take on this comforting classic, blending roasted garlic, fresh herbs, and porcini mushrooms into a silky, flavorful broth that warms you from the inside out.

Jessica Lewis’s Polish Borscht Recipe

This traditional beet soup is more than just a recipe—it’s a celebration of heritage and family. The combination of beets, potatoes, dill, parsley, and beet kvass creates a rich, tangy base, while a touch of lemon juice and honey balances the flavors beautifully. Finished with a garnish of crème fraîche, this borscht is both rustic and elegant, making it perfect for holiday tables or cozy winter nights.

Whether you’re honoring family traditions or discovering Christmas borscht for the first time, this recipe is a delicious way to bring a taste of Poland into your kitchen. It’s hearty, nourishing, and full of flavor—proof that simple ingredients can come together to create something truly special.

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A bowl of vibrant red Polish Borscht beet soup, garnished with a swirl of crème fraîche and fresh pea shoots.

Polish Borscht

  • Author: Jessica Lewis
Print Recipe

Description

This vibrant holiday soup blends roasted beets, potatoes, herbs, and porcini mushrooms simmered in beet kvass and vegetable stock for a rich, earthy flavor. Finished with lemon, honey, and a garnish of crème fraîche, it’s a warming, festive dish perfect for winter gatherings.

Ingredients

Scale
  • 8 large beets
  • 2 large yukon potatoes
  • ½ cup parsley
  • ½ cup dill
  • ½ cup dried porcini mushrooms
  • 1 cup celery leaves
  • 6 cloves roasted garlic
  • 2 cup beet kvass
  • 2 qt vegetable stock
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • Salt to taste

Instructions

  1. Peel beets and potatoes and cut into cubes.
  2. Add beets and potatoes to cold vegetable stock and beet kvass, bring to a simmer and turn down, cook until tender for about thirty minutes.
  3. Add rest of ingredients and blender until smooth.
  4. Thin out with more heated vegetable stock if needed, season as necessary.
  5. I like to add some celery salt at the end— and garnish with creme fraiche. YUM.

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Recipe by Jessica Lewis
Photo by Brittany Spinelli

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Squash and Roasted Garlic Hummus

By
Emma Riva
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0
A yellow bowl of hummus with two sides of vegetables in ramekins on a white background

This squash and roasted garlic hummus proves that something being a side doesn’t need mean it’s any less important than the main. In our colorful crostini series, we’ve set out to highlight how the dips and sauces you take for granted are as eye-catching and delicious as the main dish. This squash and roasted garlic hummus is an easy recipe to master that you won’t be able to stop making once you get it once.

History of Hummus

Ah, hummus. Hummus’s origins are polarizing, and everyone has their own favorite way to present this seemingly simple condiment made up of tahini, chickpeas, water, garlic, and lemon juice. Even Google very tentatively claims its origins as “the Middle East.” Lebanon, Syria, Israel, Greece, Egypt, and Palestine have all claimed it as their own.  The earliest written mention of hummus is in a 13th-century cookbook from Cairo, but it didn’t include tahini or garlic. Its spread (pun intended) is likely because of the Ottoman Empire’s somewhat homogenizing presence throughout the Middle East from 1299 to 1922. But whoever started it, hummus has been going strong for hundreds of years, and now you, too can enjoy it at home. 

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A yellow bowl of hummus with two sides of vegetables in ramekins on a white background

Squash and Roasted Garlic Hummus

  • Author: Sara Ghedina
Print Recipe

Description

You’ll never buy hummus in a store again.

Ingredients

Scale
  • 2 1/2 cups cooked chickpeas (approximately 2 cans, drained and rinsed)
  • 1/2 kabocha squash
  • 1 garlic head, whole
  • 2 carrots
  • 2 + 6 tbsp extra-virgin olive oil
  • 4 tbsp tahini
  • 1 lemon
  • 1/2 tbsp red pepper flakes
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tbsp oregano
  • 2 sprigs rosemary
  • 2 tbsp mixed seeds (sesame, pumpkin, sunflower)
  • 1/2 tsp turmeric
  • salt and pepper to taste

Instructions

  1. Clean the squash, leaving the skin but removing seeds and filaments, and cut it into thick slices. Peel the carrots and cut them into large pieces.
  2. Arrange them on a baking tray covered with parchment paper along with the whole garlic head, drizzle with 2 tbsp olive oil and sprinkle with red pepper flakes, 1 tsp paprika, garlic powder, oregano, rosemary, mixed seeds, salt and pepper.
  3. Roast in the oven at 350° for about 30 minutes, or until squash and carrots are tender enough to pierce with a fork. Allow to cool, then squeeze out the garlic and discard its skin.
  4. Place the garlic puree in a blender along with the chickpeas (reserve some of the can’s liquid), 1 tbsp of the roasted seeds, the roasted carrots and approximately 2 1/2 cups of the cooked squash (leave the skin on, it will blend smoothly and add a nutty flavor). Add 6 tbsp olive oil, tahini, lemon juice, remaining tsp paprika, turmeric, salt and pepper. Blend until all ingredients are combined. To get the right consistency, you may need to add some of the reserved chickpea liquid and blend again until smooth.
  5. To serve, top the hummus with the remaining roasted seeds, a few chickpeas, parsley leaves, black pepper and a drizzle of olive oil.

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Recipe and Photography by Sara Ghedina / Story by Emma Riva

Cleanse Your Soul with These Vegetable Entrées

By
Emma Riva
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0
A plate of kale and sweet potato soup with a poached egg

The fall has been a stressful time. Between the tension of the 2024 election season, plus the darkening days from daylight savings time…nobody could blame you for feeling depressed and stocking up on carb-heavy food, booze, or desserts. But as things wind down and the holidays approach, maybe you want to clean your system out a little bit. Try these vegetable entrees to cleanse your palate and your soul from the stress of the season.

Cleanse Your Soul with These Vegetable Entrées

Thai-Inspired Zucchini Noodles

A plate of Thai inspired zucchini noodle stir fry

These noodles with Pad Thai sauce are full of flavor and get their nutrients from zucchini, instead of ordinary noodles. A zucchini noodle recipe is a great way to still enjoy pasta without some of the carb-heaviness. Pasta in a cleanse? It’s possible.

Kale and Sweet Potato Soup with Pasta and Poached Eggs

A plate of kale and sweet potato soup with a poached egg

Kale is one of those ingredients that many say they don’t like, but the reality is that they just haven’t had it cooked well. Meike Peters’s recipe from her cookbook Noon, which celebrates Midday Meals, lets kale take the center stage.

Easy Rainbow Pesto Veggie Flatbread Pizza

Two flatbread pizzas topped with a rainbow of chopped veggies sitting on a black tabletop.

As winter creeps in and the trees lose their leaves, you might be looking for a little color. This flatbread covered in vibrant vegetables will spruce up your table spread. This recipe also makes a pizza into something you can have on your cleansing veggie menu—truly, have your pizza and eat it too!

Greek-Style Greens Galette

A green plate holds a greek style greens galette in front of two glasses of beer and a vase of white flowers.

This galette uses the ingenuity of Mediterranean cooking, where savory elements blend with vegetables to create a delectable entrée. You can use Swiss chard, kale, spinach, dandelion greens, or a mixture of greens in this galette.

Pan-Roasted Carrots with Tahini Sauce

Sheet Pan roasted carrots served on a black tray with Tahini sauce

Carrots on their own can be a tad bland, but in this recipe, we added a yogurt tahini sauce to elevate these cold-weather vegetables from a side to a main. And all you need is a sheet pan!

Story by Emma Riva

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